Lebanese officials are the kings of temporary fixes. For years now government employees have turned a blind eye on infrastructural problems plaguing the country’s various economic sectors. The Lebanese tourism sector is no exception.
According to Mohamad Chamsedine of Information International, before the civil war Lebanon boasted some 362 hotels with 28,000 beds. Today only 124 hotels with 8,000 beds remain. Figures vary, however, from one source to another. Pierre Achkar, head of the Lebanese Hotel Association, puts the number of rooms available in Lebanon at about 20,000 with 6,000 rooms in the Beirut region alone, of which 3,000 are in five-star hotels.
Inaccurate hotel classification is also a problem for industry players in a country where international norms are often not met by establishments, especially ones located outside Beirut. “We have requested a review of the norms and regulations adopted by the hotel industry,” Achkar said, explaining that many of the establishments that had obtained their classification before the civil war do not exist anymore, while others have not been renovated in years. As he pointed out, “This type of information is impossible to gather in the absence of proper inspections by the Ministry of Tourism, which unfortunately has neither the budget nor the technical staff necessary for such a task.” Inspectors usually develop their knowledge about international standards by training in international hotels, a process that is long and costly.
Standardized criteria
According to Norms 2000, published by the Swiss Society of Hotel Keepers and the Stanford Research Institute, norms are granted according to the infrastructure, the service and level of specialization. Among the characteristics featured for hotel infrastructure requirements are size of rooms, polyglot reception, breakfast buffet, mini-bar and room service. “The condition of the building, room equipment and décor definitely affect ratings,” said Achkar.
In luxury hotels around the world, quality of service remains the linchpin of the industry. As Achkar explained, “As an example, one can usually compare quality of service by taking a look at the number of employees a hotel has. Some hotels in Lebanon run 100 rooms with a staff of 150, while a 72-room hotel might be managed with 220 employees. The number of employees, reflecting in its turn on the quality of service rendered, makes the difference between a five-star hotel and others.”
Achkar added that over the last few years the hotel sector has evolved with the emergence of boutique hotels, which may only have 30 bedrooms and a small pool but are providing a five-star service. “The focus today is on quality instead of the actual facility,” insisted the hotelier. For Chamsedine, Lebanese hotels certainly have a competitive advantage relative to neighboring countries, despite the lower investments poured into the sector.
So how does this affect the hotel landscape in the country? There are more three and four-star hotels than five-star facilities in Beirut, but the latter have more capacity in terms of number of rooms than three and four- star hotels combined. Compared to neighboring Syria, five- star hotels are also more numerous. According to Chamsedine, over the last five years, a number of five- star hotels opened in Lebanon, while only one set up shop in Syria.
Achkar pointed out, however, that the three and four- star hotels outside the Beirut region do not generally correspond to international standards. Around the capital, the biggest concentration of hotels is in the Kesrouan and Metn regions of Mount Lebanon.
Many underlying problems related to infrastructure, electricity, social security and obtaining permits also plague the hotel industry. Often, regions far from the capital may not offer sufficient sources of entertainment for tourists who look for shopping areas, restaurants and pubs. Other problems pinpointed by Nada Sardouk, general director at the Ministry of Tourism, is the underdevelopment of certain areas in terms of road infrastructure, which she said is usually the responsibility of the local administration or municipality.
For Chamsedine, another difficulty faced by the tourism industry resides in the frequent power cuts, which reflect on hotel expenses. Soaring oil prices have weighed heavily on hotel balance sheets with establishments having to buy fuel for their electrical generators. High expenses are also tied to social security, accounting for up to 23.5% of employees’ salaries paid directly by the employer, according to Chamsedine.
Other challenges
Major cities such as Saida and Tripoli also have an insufficient number of venues relative to their population and are not properly promoted by tour operators. Other problems reside in slow permit procedures, which may require up to a year due to red tape caused by the involvement of multiple parties whether the municipality, or the ministries of tourism and development.
How does the restaurant industry, one of the backbones of Lebanon’s tourism sector, fare in the presence of so many challenges? Paul Ariss, president of the Syndicate of Restaurant and Café Owners, believes it is very difficult to estimate the number of restaurants in Lebanon as the last serious national survey performed by the Ministry of Tourism was done in 1997 and has not been updated since. “We believe that there are more than 6,000 restaurants, cafés, pubs, night clubs, discotheques of all types, in all of the Lebanese mohafazats. This figure excludes, however, catering companies and snack vendors, which do not offer seating arrangements,” he said. Some 60- 70% of such venues are operational all year long, while the rest are run seasonally. Greater Beirut (including Antelias and Dbayeh) boasts 55% of all Lebanese restaurants, the rest being divided into 15% each for Mount Lebanon (Kesrouan, Metn, Aley and Chouf), northern and southern Lebanon, while the Bekaa has the remaining 5%.
Ratings applied to the restaurant industry are, as with hotels, quite blurry since most have not been revamped since the 1960s. “The number of stars provided to every institution traditionally depends on various criteria such as the size of the space, the operational space, the décor, the furniture and equipment, etc. This rating is purely administrative and no ‘gastronomy’ ratings, such as the Guide Michelin or Gault & Millaut, adopted in France, are available in Lebanon,” Ariss added.
The restaurant industry currently employs about 50,000 people, of which 35-40,000 are permanent staff. The percentage of Lebanese nationals employed hovers over 90%, which is much higher than in others sectors such as industry and agriculture. This should give food for thought to state officials, in order to find new ways to further develop such a vital sector.
